480 g hard fish fillet – sea bass or pollock
1-2 tablespoons of olive oil
100 g celery, finely sliced
1 half onion, finely chopped
2 cloves of garlic, finely chopped
200 g of beluga lentils
a little vermouth for glazing
600 ml of light fish stock or water
300 g of canned cherry tomatoes
1 tablespoon of yellow or green curry paste, green is hotter!
2 tbsp cilantro, very finely chopped
200 ml of coconut milk
2-3 teaspoons of fish sauce or 1 teaspoon of salt
1 tablespoon sweet soy sauce or soy sauce plus sugar
1-2 teaspoons of soy sauce
1 teaspoon of lemon juice
120 g cherry tomatoes, fresh, halved
a little sesame oil
cilantro for garnish
For the lentils, heat a medium saucepan, add the oil and fry the onion and celery for about 3 minutes, stirring occasionally.
Add the garlic and fry for another two minutes, stirring constantly. Stir in the lentils and continue whisking for a minute. Deglaze with vermouth and wait until the alcohol evaporates.
Pour in the stock or water, bring to a boil and cook the lentils. They should retain a slight bite.
Shortly before the end of the cooking time, mix in the tomatoes, curry paste, coconut milk, seasonings, lemon juice and chopped coriander.
Bring to a boil once, then lower the heat, cut the fish into bite-sized pieces, add and simmer on low heat!
Serve the lentil fish curry with halved cherry tomatoes and some cilantro. Drizzle a little sesame oil on top.
Corinne’s Tip: If you increase the amount of liquid (coconut milk/stock), it becomes a soup!